Brown Sugar & Caramel Bundt Cake

A moist brown sugar pound cake with pecans and toffee, topped with a delicious caramel drizzle.

Servings: 12-16

Prep Time: 10 minutes

10 minutes

Cook Time: 75-85 minutes

1 hour 25 minutes

Total Time: 85-95 minutes

1 hour 35 minutes

Ingredients:

Cake:

1½ cup

Butter, softened

2 cups

Packed Light Brown Sugar

1 cup

White Sugar

5

Large Eggs

3 cups

All Purpose Flour

1 tsp

Baking Powder

½ tsp

Salt

1 cup

Whole Milk

1× 8 oz

Bag

Toffee Bits

1 cup

Chopped Pecans

Caramel Drizzle:

1× 14 oz can

Sweetened Condensed Milk

1 cup

Packed Brown Sugar

2 Tbsp

Butter

½ tsp

Vanilla

Directions:

Cake:

Preheat oven to 325 degrees. Spray a 12 cup bundt pan with nonstick spray. Beat butter until creamy. Add sugars, beating until fluffy. Add eggs, one at a time, beating well after each addition. In a medium bowl, combine flour, baking powder and salt. Gradually add flour mixture to the butter mixture in thirds, alternating with milk, beginning and ending with the flour. Beat until just combined. Stir in toffee bits and pecans.

Spoon batter into pans. Bake until a wooden pick inserted comes out clean, 75-85 minutes. Let cool in pan for 30 minutes, then remove and place on wire rack. Spoon caramel drizzle over cake.

Caramel:

In a medium saucepan, combine condensed milk and brown sugar, then bring to a boil over medium high heat, whisking frequently. Reduce heat and simmer for 5 minutes, whisking frequently. Remove from heat, then whisk in butter and vanilla.

Helpful Tips:

Make sure to drizzle the caramel on the cake while it is still hot, or it may harden.